Description

Indulge in the vibrant flavors of Chimichurri Steak, a delightful dish that combines juicy ribeye or New York strip steaks with a fresh, herbaceous chimichurri sauce. This recipe is perfect for family gatherings, summer barbecues, or a special weeknight dinner. With its quick cooking time and minimal ingredients, anyone can create a restaurant-quality meal at home. The chimichurri sauce, made with parsley, garlic, and apple vinegar, elevates the steak to new heights, making every bite a burst of freshness and zest. Whether served over salads or alongside grilled vegetables, this Chimichurri Steak is sure to impress.

Ingredients

Scale

2 ribeye or New York strip steaks (1.5 inches thick)
2 tbsp olive oil
Salt and pepper to taste
1 cup fresh parsley leaves
3 garlic cloves
2 tbsp fresh oregano leaves (or 1 tbsp dried)
1/2 cup extra virgin olive oil
2 tbsp apple vinegar
Red pepper flakes

Instructions

Let steaks sit at room temperature for 30-45 minutes before cooking.
In a medium bowl, mix parsley, garlic, oregano, olive oil, apple vinegar, red pepper flakes, salt, and pepper; let it rest for at least 10 minutes.
Pat steaks dry and season generously with salt and pepper.
Heat a cast-iron skillet over high heat; add olive oil.
Sear steaks for about 3-4 minutes per side for medium-rare.
Rest steaks covered with foil for 5-10 minutes before slicing against the grain.
Drizzle chimichurri sauce over sliced steak and serve.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main
Method: Grilling
Cuisine: Argentinian

Nutrition

Serving Size: 1 steak (approximately 170g)
Calories: 465
Sugar: 0g
Sodium: 580mg
Fat: 34g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 36g
Cholesterol: 100mg

Keywords: Experiment with different cuts of meat such as flank or sirloin. Adjust the spice level of the chimichurri by adding more red pepper flakes if desired. This steak pairs well with grilled vegetables or a fresh salad.